Best 5 Shredded Chicken Tostadas Recipes

SHREDDED CHICKEN FOR ENCHILADAS, TOSTADAS, TACOS...

Steps:

• Place first four ingredients in a pot. Add just enough water to cover the chicken.
• Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
• Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
• In a large pan, melt butter over low heat.
• Add the remaining ingredients listed, except tomato sauce, salt, and broth.
• Sauté until soft, about 10 minutes.
• Stir in shredded chicken and briefly sauté.
• Add tomato sauce and ½ cup of reserved broth.
• Salt to taste.

SHREDDED CHICKEN TOSTADAS

Steps:

• Place chicken in a 3- or 4-qt. slow cooker. Sprinkle with taco seasoning; top with diced tomatoes and green chiles. Cook, covered, on low until a thermometer inserted into chicken reads 165°, 3-4 hours., Shred meat with 2 forks. Return to slow cooker and add salt; heat through. Serve on tostada shells with cheese and optional ingredients as desired., Pressure cooker option: Place 1/2 cup water in a 6-qt. electric pressure cooker. Add chicken and sprinkle with taco seasoning. Top with diced tomatoes and green chiles. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 8 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted into chicken should read at least 165°., Shred meat with 2 forks. Return to pressure cooker and add salt; heat through. Serve on tostada shells with cheese and optional toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

SHREDDED SPICY CHICKEN TOSTADAS (TINGA)

Steps:

• For the chicken: Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside.
• For the tinga: In a large heavy saute pan, cook the chorizo over medium heat until fully cooked, about 6 minutes. Add the onions and saute until translucent and fragrant, about 3 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and cook for 1 minute. Add the tomatillos and cook for 1 minute. Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme. Add the shredded chicken. Continue cooking for another 3 minutes. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes. Remove the marjoram and thyme sprigs.
• To assemble: Place 2 tablespoons of tinga on each tostada. Serve immediately.

SHREDDED CHICKEN FOR TOSTADAS (TINGA)

Steps:

• Place chicken breasts in large pot and add water to cover. Add salt.
• Turn water up to boiling and let simmer until chicken is cooked through.
• Once chicken is cooked, remove from pan and shred. Set aside.
• Heat med-large skillet with oil. Add halved tomatoes and cook about 5-10 minutes.
• Remove tomatoes from skillet and place in blender. Add chipotles to blender with tomatoes (for mild taste only use 1-2 chipotles, add more for more heat).
• Add 1 cup water to blender and about 1 tsp salt. Blend and set aside.
• Place sliced onion in skillet. Cook about 5 minutes. Add salsa to skillet; mix well.
• Mix chicken and salsa together and serve warm on tostadas.

CHICKEN TINGA (SHREDDED CHICKEN) FOR TACOS OR TOSTADAS

Steps:

• Pat chicken thighs dry using paper towels, then season with salt and pepper. Add 1 tablespoon vegetable oil to a large Dutch oven, and set over medium-high burner. Pre-heat until the oil begins to shimmer. Brown half the chicken; 3 to 4 minutes per side. Remove browned chicken to a large plate. Repeat the browning process with rest of the chicken (no need to add more oil). Meanwhile, cut onion in half and slice thin. Peel 3 garlic cloves. Turn down burner to medium, pre-heat 1 more tablespoon vegetable oil until shimmering. Add onion slices and cook for 5 minutes until browned; stir often. Add garlic, cumin, and cinnamon and cook for 1 minute. Add can of diced tomatoes, chicken broth, chipotle and adobo sauce, and sugar and bring to boil, scraping up any browned bits. Return the partially-cooked chicken to pot, reduce burner to medium-low. Cover, and allow to simmer for 15 to 20 minutes until the internal temperature of the chicken reaches 195 degrees; flip chicken after 5 minutes. Remove chicken to cutting board Empty the cooking liquid into a blender and process until for 15 to 30 seconds until smooth, returning sauce to the pot. Once the chicken is cool enough to handle, use two forks to shred chicken into bite sized pieces. Return shredded chicken to pot with sauce. Cook over medium heat, stirring frequently, until sauce is thickened and clings to chicken, about 10 minutes. Meanwhile, warm your tortillas and prepare the avocado by cutting in half, discarding the pit, and dicing into 1/2-inch pieces. Mince scallions and cilantro as garnish. After 10 minutes add lime zest and juice to pot, and season to taste with salt and pepper. Prepare the tacos by spooning chicken into center of a warm tortilla, adding diced avocado, Cotija, scallions, cilantro, and squeezing lime wedges as desired.